The past two days in San Francisco have been AMAZING! I’ve been able to walk around in a sundress without a cardigan after 5:00pm. If you’ve never encountered the fog in this city, you may not understand what a miracle that is. Due to the warm weather, I’ve been craving fresh foods… particularly fruit. I was inspired by some lovely nectarines at the farmers market to make a nectarine, tomato, and mozzarella salad.
Nectarine, Tomato, and Mozzarella Salad
Serves 4 small servings or 2 main course servings
- 2 large tomatoes
- 3 ripe nectarines, pitted
- 4 oz fresh mozzarella cheese
- 1/4 cup fresh basil, torn
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper for seasoning
Cut tomatoes, nectarines, and mozzarella into 1/4 inch slices. Arrange on platter in an alternating pattern. Scatter basil over top. Season with salt and pepper, then drizzle lightly with olive oil and balsamic vinegar.
I served this salad on top of a bed of arugula with chopped red onion, and at the recommendation of a very helpful young woman at Arlequin Wine Merchant, paired it with a bottle of Rose. As promised, it was light and refreshing, and complimented the food well.
The salad was delicious. It was a nice mix of flavors, and was surprisingly satisfying. Best of all, it was extremely easy to put together! This is definitely something I’ll make again this summer.
Looking forward to more sunshine tomorrow! It’s going to be a good week.